Chicken Wonton Tacos
Crispy wonton shells filled with sweet-savory chicken, crunchy slaw, and drizzled sauces create a flavorful and easy-to-make Asian-American fusion dish perfect for any occasion.
Equipment
- 1 muffin tin for shaping wonton shells
- 1 skillet for cooking chicken
- 1 mixing bowl for preparing slaw
Ingredients
- 2 chicken breasts finely diced
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 2 cloves garlic minced
- 1 teaspoon minced fresh ginger
- 1 bag coleslaw mix
- 4 green onions thinly sliced
- 1 tablespoon sesame oil for slaw
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce for slaw
- 1 tablespoon honey
- 16 wonton wrappers
- Sweet chili sauce for serving
- Chopped cilantro for garnish
- Sesame seeds for garnish
Instructions
- Preheat oven to 375°F and lightly spray the back of a muffin tin with cooking spray.
- Drape wonton wrappers over inverted muffin cups to form taco shells and bake 5-7 minutes until crisp and golden.
- Heat 1 tablespoon sesame oil in a skillet over medium-high heat and cook diced chicken for 3-4 minutes until no longer pink.
- Add hoisin sauce, soy sauce, minced garlic, and ginger to the chicken and cook for another 2-3 minutes until glazed.
- In a bowl, mix coleslaw, green onions, sesame oil, rice vinegar, soy sauce, and honey until well coated.
- Fill crispy wonton shells with the glazed chicken, top with slaw, drizzle with sweet chili sauce, and garnish with chopped cilantro and sesame seeds.
- Serve immediately to maintain the shells’ crunch.
Notes
- Add sriracha for a spicy kick.
- Substitute teriyaki sauce for a milder flavor.
- Fill shells just before serving to keep them crisp.